The best pizza recipe

I have been searching and searching for the best homemade pizza recipe that I could find. I used to use Rhodes frozen bread dough but I haven't been able to find it for the last couple of years. I came across this recipe on the internet and have made it about 4 or 5 times in the last 2 weeks and can't keep my fingers out of it. I am going to share it with you, you lucky ones! I have tweaked it a little since this is for a bread machine, but it still works. Let me know what you think.

sauce:
1 8 oz can tomato sauce
1 tsp oregano
1/2 basil
1/2 tsp garlic salt
1/4 tsp sugar

crust:
1 1/3 c water
2 tsp sugar
1 1/4 tsp salt
2 Tbs olive oil
3 c flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Accent
1 1/2 tsp bread machine yeast ( I just use regular yeast)
2 Tsp cornmeal


Put into bread machine, except cornmeal, as directed and set to dough cycle. I just put it into a bowl and mix it. Let it rise for 1 1/2 - 2 hours.

Turn onto floured surface and add flour until it's not sticky. Put in greased 9 x13 pan with cornmeal or pizza pan. Let rest for 10-15 mins. Add sauce and toppings. Bake 400 15-20minutes or until done. Yummy!

A-Maze-Ing Brownies!

If you crave a dense fudgey brownie, this will cure what ales you! This is Barefoot Contessa's recipe, but when I make them again, I will only use about 1-2 tsp of instant coffee because the coffee flavor was a little too evident. I think you could totally leave it out if you wanted, but a little coffee flavor definately makes the chocolate flavor more full-bodied. And when I made these, I didn't have any unsweetened chocolate, so I used 2 milk chocolate Hershey bars.
And one warning--this makes a lot of brownies and they are rich so you don't have to have a huge piece to get your fix. A whole jelly roll pan of brownies is enough for the neighborhood--at least the moms anyway!
Enjoy thouroughly!

1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 ¼ cups flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan (jelly roll pan).

Melt together the butter, 1 lb chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the 1 cup flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 2 cups chocolate chips with 1/4 c. flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares. (You could also use a larger cookie cutter and cut the brownies into shapes.)

Valley Forge Clam Chowder

I am not a big fan of clam chowder but this stuff was way yummy!

Valley Forge Clam Chowder
2 6 1/2 oz cans minced clams drained,
save juice
1 C onions, chopped fine
1 C celery, diced
2 C diced potatoes

Pour clam juice over vegetables,
add enough water to cover & simmer until
potatoes are done.

3/4 C flour
3/4 C butter
1 quart milk

melt butter, add flour, stir until smooth and bubbly,
remove from heat, add milk gradually, then cook mixture
until smooth and creamy.

1 tsp salt and pepper

Mix all of the above together and heat through.  Season
with salt and pepper.

Chicken Sandwich w/ Peppered Bacon and Cheese

Ingredients

I found this recipe on Pioneerwomancooks.com and made it tonight for dinner.
It was easy and tasty if anyone is in the mood for
a sandwich like we were!

Pumpkin Bars - yummy and light!

Pumpkin Bars

Beat until fluffy:
4 eggs
2 c. sugar
1 c. butter, softened
1 16 oz. can pumpkin

Add:
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp baking soda

Pour batter into large cookie sheet and spread evenlyBake at 350 for 18-23 minutes

Frosting3 oz. cream cheese, softened1/2 c. butter, softened1 tsp. vanilla3 c. powdered sugar

Tomato with Orzo Soup

I got this recipe from the Wegman's Menu magazine. I changed it a little to suit our tastes and our pantry! I've been wanting to make a homemade tomato soup and this looked really good, especially served with grilled cheese sandwiches! Me, Peter, and Lauren loved it and Natalie was able to eat most of hers with limited gagging---we call that a win!

About 1 1/2 cups chopped onion, celery and carrots
2 T. veg oil
1 T. chopped garlic
1-14 oz can stewed tomatoes
1 -14 oz can tomato sauce
1 1/2 tsp Italian Seasonings
32 oz. hot chicken stock (I used broth)
1 cup orzo pasta
1 cup cream
salt and pepper to taste

Saute veggies in oil in large stock pot 6-7 minutes. Add garlic and cook 2 more minutes. Add all tomatoes and seasonings, simmer 10 minutes. Add stock; return to simmer. Add orzo. Simmer 8-10 minutes. Remove from heat. Temper cream: pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temp. Add cream mixture to soup.
(The directions say it freezes very well too.)

Honey Nut Chicken Sticks

This is a Rachel Ray Recipe that we tried last week and it was loved by all! Jeremy and I had the chicken strips on top of a salad with this dressing and the kids ate them plain with dipping sauce and veggies on the side. The perfect compromise!

Ingredients:

2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
3 eggs
A splash milk
2 cups honey nut flavored cereal, (I used Honey Bunches of Oats)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick brand Montreal Poultry Seasoning
1/4 cup vegetable oil (eyeball it)

Preparation

Pre-heat oven to 400°F.
Season chicken tenders with salt and pepper. Place flour in a large, shallow dish. Coat chicken in flour.
Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish.
Place a nonstick baking sheet near chicken breading station. In batches, take flour-coated chicken and coat in eggs, followed by breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through.
Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.